|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Bread exchange unit||2.5|
Rinse cranberries in a sieve and drain well.
Halve the piece of melon, remove seeds and cut flesh from the shell; reserve about 1/3 for garnish.
Rinse cucumber thoroughly with hot water and wipe dry. Cut 2 thick rounds and reserve for garnish. Cut remaining cucumber into chunks.
Extract juice from cranberries, melon and cucumber chunks in a juicer (or puree in a blender). Pour into a tall serving glass.
Cut the reserved melon into long, thick sticks and place in glass. Cut a slit in reserved cucumber slices and place on the glass edge. Serve immediately.